Tapestry Title: By The Seashore
5 1/4" x 9 3/4"
Fibre: silk noile with a smidgen of rayon
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Recipe: Fettucine with Scallops
Fettucine with Scallops
Saute 1/4 cup chopped onions and 4 sliced mushrooms in 1/4 cup butter.
Add 12 ounces fresh scallops, stir and heat 5 minutes
Add 1/4 cup white wine, simmer 1-2 minutes
Add 1/4 cup whipping cream & 2 teaspoons lemon juice
Heat until it begins to bubble.
Add fresh parsley, salt & pepper to taste.
Meanwhile you have been cooking the fettucine to al dente
Toss and sprinkle with more parsley.
Serves 4 -6.
(from the Alberto Menghi Cookbook)
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Artist: Marg Trono
Marg Trono
Victoria, B.C.
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